Palak Puri Recipe / Spinach Poori / Poori with Palakura
Print ThisIngredients
- 1 cup Wheat Flour/Godhuma Pindi
- 2 sp Wheat Flour for dusting
- handful of fresh Spinach Leaves/Palakura
- 2 Green Chillies
- Salt to taste
- Oil for deep fry
Instructions
Clean spinach leaves and wash them thoroughly, boil water in a pan then add palak, let it boil for 2-3 mins, after that drain them and allow it to cool.
When it cools, blend until smooth puree with green chillies add little water If needed.
In a mixing bowl place wheat flour, enough salt, ground palak paste and mix well. Make a soft dough with enough water and keep aside with cover for 20 mins. After that knead well and divide into small lemon sized balls.
Place the dough ball on a flat surface apply little flour and press into a medium sized puri, repeat with the remaining dough balls.
Meanwhile, heat oil in a khadai when it is hot, deep fry the raw puri on both sides until done. Cook one at a time in hot oil, then remove from the hot oil and place on a paper towel to drain excess oil, do the same with the remaining raw puris.
Now palak puri/spinach poori is ready to serve, serve it any curry or fresh curd.
